Sour Cream Apple Coffee Cake
| 1/2 | cup whole wheat pastry flour | 1 | cup unbleached flour |
| 1/4 | cup plus 2 tablespoons raisins | 1/2 | cup sugar |
| 1 | teaspoon baking soda | 1/2 | teaspoon ground cinnamon |
| 1/2 | cup apple juice | 1/4 | cup nonfat sour cream |
| 1 | egg white, lightly beaten | 2-1/2 | cups thinly sliced peeled apples |
| 2 | tablespoons light brown sugar | 2 | tablespoons choppped walnuts |
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To make the topping, combine the brown sugar and walnuts in a bowl; stir well. Set aside. Combine the flours, sugar, baking soda, and cinnamon in a bowl; stir well. Stir in the apple juice, sour cream, and egg white. Fold in the apples and raisins. Coat a 9-inch pan with nonstick cooking spray; spread the batter evenly. Sprinkle on the topping and bake at 350 degrees for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake to room temperature. Serves 8. (For variety, substitute sliced peaches or pears for the apples.)
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